Portuguese Cuisine
Salted Cod in a Scramble
In order to discover what food you like and do not like you must first try something new. Trying new things is not very difficult for me, though it may be a tough task for others. I come from a family that is very diverse and from a state where there is no single type of person. I was however surprised that I have never had Portuguese food, until recently. I have tried Greek and Italian food and loved it, and I can now say I also love Portuguese. Portuguese food is rich in flavor and has heavy Mediterranean ties. This is what makes me enjoy it so much, there is never a bland bite.
Roswell Road in Sandy Springs is where a number of different restaurants plant roots. There are Asian, Mexican, Mediterranean and American restaurants all located on this one street. There is a restaurant located on Roswell Road that serves authentic Portuguese cuisine called Emidio’s. I intended to visit this restaurant and experience the food there, but not all plans go through as expected. When one plan fails, another arises and seems to work better than the first for me. Instead of going to Emidio’s I cooked a popular Portuguese dish served on their lunch menu, bacalhau a bras. The dish is a transcontinental twist on one of my favorites, scrambled eggs. Bacalhau a bras features cod fish, which is a Portuguese national favorite, and potatoes.
To make bacalhau a bras you must first prepare the salt cod by soaking it overnight, skin side up. I have never cooked fresh fish before, only prepackaged seafood from the grocery store’s freezer section. This was the first daunting task required of me. I did as the directions stated and cut the cod, cleaned it out, and allowed the fish to soak overnight. I continued my new food journey the next day. I was not sure if I would like this dish because as I cooked the shredded cod it began to omit the familiar fishy-seafood smell that I do not enjoy much. I continued anyway
In order to discover what food you like and do not like you must first try something new. Trying new things is not very difficult for me, though it may be a tough task for others. I come from a family that is very diverse and from a state where there is no single type of person. I was however surprised that I have never had Portuguese food, until recently. I have tried Greek and Italian food and loved it, and I can now say I also love Portuguese. Portuguese food is rich in flavor and has heavy Mediterranean ties. This is what makes me enjoy it so much, there is never a bland bite.
Roswell Road in Sandy Springs is where a number of different restaurants plant roots. There are Asian, Mexican, Mediterranean and American restaurants all located on this one street. There is a restaurant located on Roswell Road that serves authentic Portuguese cuisine called Emidio’s. I intended to visit this restaurant and experience the food there, but not all plans go through as expected. When one plan fails, another arises and seems to work better than the first for me. Instead of going to Emidio’s I cooked a popular Portuguese dish served on their lunch menu, bacalhau a bras. The dish is a transcontinental twist on one of my favorites, scrambled eggs. Bacalhau a bras features cod fish, which is a Portuguese national favorite, and potatoes.
To make bacalhau a bras you must first prepare the salt cod by soaking it overnight, skin side up. I have never cooked fresh fish before, only prepackaged seafood from the grocery store’s freezer section. This was the first daunting task required of me. I did as the directions stated and cut the cod, cleaned it out, and allowed the fish to soak overnight. I continued my new food journey the next day. I was not sure if I would like this dish because as I cooked the shredded cod it began to omit the familiar fishy-seafood smell that I do not enjoy much. I continued anyway